Cacio e Pepe Biscuits

Basic baking powder biscuits get a cacio e pepe makeover with the addition of spicy, buttery Pecorino-Romano cheese and floral freshly cracked[ black pepper. The biscuits are ideal for splitting and making breakfast sandwiches, as a side served next to roasted beef or chicken or even alongside a salad topped with bacon and a poached egg for lunch.]

Total Time:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min

Yield:
8 biscuits
Level:
Easy

Ingredients
  • 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon baking powder
  • 1 tablespoon freshly cracked black pepper, plus more for sprinkling
  • 1 teaspoon kosher salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup plus 2 tablespoons grated Pecorino-Romano (about 5 ounces)
  • 3/4 cup milk
  • 2 tablespoons heavy cream
Directions
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

  • Whisk together the flour, baking powder, black pepper and salt. Rub the butter into the flour mixture with your fingertips, until it is in even pieces about the size of a pea. Stir in 1 cup Pecorino-Romano, then gently stir the in the milk with a fork to make a loose dough.

  • Turn the dough out onto a lightly-floured work surface. Pat into a 1/2-inch-thick rectangle. Fold the dough into thirds like a business letter. Pat into an 8-by-5-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 6 biscuits. Press together the scraps of dough, cut 2 more biscuits, and put all of them on the prepared baking sheet.

  • Lightly brush the tops of the biscuits with the cream, then sprinkle them equally with the remaining 2 tablespoons Pecorino-Romano and a pinch of black pepper. Bake until puffed and golden brown on top, 20 to 22 minutes. Cool on a rack for 5 minutes before serving.

  • Special equipment: a 3-inch round cutter

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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